Gourmet Baked Goods

http://citrusspicebakery.com (801) 923-4117 citrusspicebakery@gmail.com

Custom wedding and party cakes, cupcakes, sugar cookies, and French macarons.

All my products are made to be the most delicious you've ever eaten! Painstakingly tested recipes, innovative baking techniques, and the very best ingredients set them apart. Premium chocolates, Madagascar vanilla beans, real butter, fresh fruit, and premium toasted nuts.

Everything I make is from scratch, including my fondant, sugar paste and modeling chocolate.

Tuesday, June 18, 2013

Lemon Blueberry Wedding Cake

I got to make this cake for a friend of mine.  The cake was lemon with lemon Swiss meringue buttercream and fresh blueberries between the layers.  I covered it in homemade fondant and added hand-painted grass swirls.  The flowers I sculpted out of modeling chocolate.

I had a little bit of extra batter and buttercream, so I made these cupcakes to sample.

The lemon buttercream is made using lemon curd.  Lemon curd is so delicious!  I use it in a shortbread tart shell for lemon tarts, or injected into cupcakes, as I did here.  It's also wonderful with cubed pound cake, berries, and whipped cream as a trifle.

Lemon Curd
1 cup (8 ounces) fresh squeezed lemon juice
8 ounces egg yolk (from about 10-12 eggs)
1 1/4 cups (8 ounces) sugar
pinch of kosher salt
1 1/2 Tablespoons lemon zest

Bring the lemon juice to a simmer in a medium pot.

Meanwhile, whisk together the yolks, sugar, and salt. When the lemon juice begins to bubble, being whisking some into the yolk, about 2 ounces at a time. Once the yolks are lemony and warm, pour them into the pot and cook on medium low heat, stirring constantly with a heat resistant spatula, until the curd has a thick, pudding-like consistency (about 165°).

Strain into the bowl of a stand mixer, discarding any bits that remain. Add the lemon zest and, with the paddle attachment, stir on low 5 minutes, until the curd has cooled to lukewarm.

Pour into a bowl, cover with plastic wrap flush on the surface of the curd, and refrigerate up to one week.

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